Lemon: Jackie Olden's Lemon Meringue Pie

posted by Connie 02-07-103 6:53 AM

from Jackie Olden - A former KNX radio food consultant and cook book author
Jackie Olden's Lemon Meringue Pie

1-1/2 cups flour
1 teaspoon salt
1-1/2 teaspoons sugar
1/2 cup vegetable oil
2 tablespoons milk

Put sifter in a 9” pie pan. Into sifter, place the flour, salt and sugar. Make a well in the center of dry ingredients and pour in the oil and milk. Stir all together with a fork. Push evenly in the pan, covering the bottom and sides. Flute the edge and prick bottom with a fork. Bake at 450 degrees for 12 minutes, or until lightly browned. Cool.

1/4 cup flour
3 egg yolks
1/4 cup corn starch
1/3 cup lemon juice
1 1/2 cups sugar
1 tablespoon butter
1 1/2 cups hot water
1 teaspoon grated lemon rind

In a double boiler, cook the first 4 ingredients, stirring with a wire whisk about 20 minutes. Add remaining ingredients and cook until thick, about 10 minutes.
Cool. Pour into prepared pie shell. Top with Klein’s Magic Meringue (see recipe below).

Klein's Magic Meringue:

This meringue will not bead or create a wateriness between the meringue and the custard. In addition, the meringue will stand up for the second day, if the instructions are followed carefully.

3 egg whites
3 tablespoons ice water, or shaved ice
1 teaspoon baking powder
6 tablespoons granulated sugar

Place the first three above ingredients in a medium bowl, and beat vigorously with wire beater or electric mixer until egg whites are very stiff (test with a fork; if the fork will stand up vertically in the whites, the mixture has been beaten sufficiently.)

Now, fold in each tablespoon of sugar gradually, and when completed, whip the mixture again until stiff.
When covering the pie, make sure that the crust is covered, and bake in a preheated oven, at 425 degrees for at least 5 minutes, and not over 7 minutes. Be careful to watch the baking time for the degree of browness desired.
Cool on wire rack and refrigerate as usual.

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